3 Tbsp Lime juice
1 Tbsp Olive oil
2 Garlic cloves, minced
2 tsp Garlic powder
3 tsp Cumin
½ tsp Cayenne pepper
1 tsp Salt
½ tsp Pepper
2 cups Chicken stock
1 lb Chicken breasts, cut into ½ inch slices
2 Tbsp Olive oil
2 Tbsp Tomato paste
1 Tbsp Sugar
8 oz Tortilla chips
8 oz Monterey jack cheese, shredded
Garnish with Guacamole, sour cream, jalapenos, cilantro, limes, tomatoes
In a mixing bowl, combine the lime juice, olive oil, garlic, garlic powder, cumin, cayenne pepper, salt and pepper and whisk together. Add 2 Tbsp of the chicken stock and stir to form a paste. Next, add the chicken breasts and coat with the seasoning paste.
Heat the oil in a saute pan on medium high heat. Remove the chicken breasts from the seasoning paste and cook for 4 minutes on each side, or until golden brown. Scoop the chicken into a bowl and set aside. Add the remaining stock, seasoning mix, tomato paste, sugar and tequila to the same pan and bring to a simmer for 8-10 minutes, or until thickened. Cool for 5 minutes, or until the liquid has reduced and thickened.
Pour the sauce over the chicken and shred with two forks, mixing to evenly combine.
Preheat the oven to 375ºF. Place half of the tortilla chips on a baking tray lined with parchment paper, slightly overlapping. Top with half of the chicken and cheese. Add the remaining chips on top and top with the remaining chicken and cheese. Place in the oven and cook for 7-10 minutes or until the cheese is melted and bubbly.
Top with guacamole, sour cream, jalapenos, cilantro, limes and tomatoes, and serve immediately.
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